The following recipes from The Jim Loyd's Meats and Casseroles Cookbook did not appear in the open line bulletins.

PAGE 50

TUNA LOAF

1¼ cup milk
1 beaten egg
1 teaspoon instant onion or diced
¼ cup uncooked Cream of Wheat
6½ ounce can tuna
1 teaspoon lemon juice
¼ teaspoon salt
Dash of Pepper
1 cup peas, drained

Mix milk and egg. Stir in onion and Cream of Wheat. Let stand while mixing tuna, lemon juice. salt, pepper and peas together. Combine with Cream of Wheat mixture. Pour into a greased loaf pan. Top with crushed soda cracker crumbs. Bake at 350° for one hour, covered until about five minutes to go.

TUNA SWEET AND SOUR

1½ cups pineapple tidbits with juice
½ cup chopped green pepper
½ cup sliced celery
½ cup chopped pimiento
¼ cup vinegar
½ cup water
½ cup sugar
1 tablespoon soy sauce
Few drops Tabasco Sauce
3 tablespoons corn starch
2 (6½ ounce size) cans Tuna
Chinese Noodles

Mix pineapple tidbits and juice, green pepper, celery, soy sauce and Tabasco Sauce in a saucepan and bring to a boil. Combine cornstarch and enough water to make a paste. Add paste to vegetables and boil one minute. Add tuna. Heat to serving temperature. Serve over noodles. Yields six servings.

ORIENTAL PEPPER STEAK

1 pound sirloin or tenderloin, cut in thin slices
2 tablespoons oil
1 large green pepper, cut in thin strips
4 green onions, thinly sliced
½ cup celery, sliced very thin, diagonally
¼ cup molasses
2 tablespoons soy sauce
1 teaspoon lemon juice
½ teaspoon monosodium glutamate
1 teaspoon ginger
2 teaspoons cornstarch

Brown beef in heated cooking oil. Add green pepper, onion and celery. Cook 3 to 5 minutes, stirring frequently. Add remaining ingredients except corn starch. Moisten corn starch with ¼ cup water. And stir into beef mixture. Cover and simmer five minutes longer. Serve over hot rice. Yields four servings.

PAGE 51

SWEET AND SOUR PORK

2 pounds pork stew meat, cut in ½ inch chunks
1 medium turnips, cut in ½ inch pieces
2 stalks celery, cut in ½ inch pieces on the diagonal
2 medium carrot cut in ½ inch pieces on diagonal
1 medium cucumber, cut into cubes
1 medium green pepper, cut into strips
1¼ cups cider vinegar
Salt
3 tablespoons corn starch
3 tablespoons soy sauce
1½ teaspoons ginger
1 clove garlic, minced
3 tablespoons salad oil
¾ cup brown sugar, packed

In bowl, combine vegetables with ¾ cup vinegar, ½ cup water and tablespoon salt. Refrigerate. In another bowl, put pork, vegetables, cornstarch, soy sauce, ginger, garlic and 1 teaspoon salt. Stir to coat meat. In a large skillet, over medium heat, brown pork well. Stir in sugar, water and ½ cup vinegar. Cook 45 minutes or until meat is tender and mixture thickens.

PAGE 52

WUN TUN  (Chinese Ravioli)

DOUGH:

Prepare Wun Tun as you would noodles. Beat five eggs, lightly. Add a pinch of salt and sift in enough flour to make a soft dough. Roll very thin. thinner than pie crust. Dredge with flour to keep from sticking. Let remain on the smooth table to dry for half an hour, then cut into three inch squares.

FILLING:

Grind 1 pound pork or any meat, chicken or shrimp filling, with a dash of salt and a little green onion. Use this meat mixture and fill the Wun Tun squares as directed. After meat has been placed in the center of the Wun Tun square, fold dough over and twist both ends until it resembles a bowtie. Deposit each piece carefully into pot of boiling water. When Wun Tun is cooked, it will float.

FRIED WUN TUN

1 stalk celery, chopped
1 sweet squash, chopped
1 cup onion, sliced
1 green pepper, chopped
1 cup bamboo shoots
12 white mushrooms, sliced
½ pound roast pork, thinly sliced
3 tablespoons Soy Sauce
1 tablespoon corn starch
Wun Tun (as prepared above)

Cook chopped vegetables in a hot skillet for 15 minutes. Add Wun Tun, pork and soy sauce. Mix cornstarch in cold water and add. Simmer for a few minutes. Serve on a platter and garnish with bits of green onion.

CHINESE FRIED RICE

4 cups cooked rice
1 large onion, shredded
2 eggs, beaten
1 tablespoon soy sauce
4 tablespoons oil
½ teaspoon salt
½ cup ham shredded or crab meat or left over hamburger or any other meat leftovers

Heat pan and add oil. Fry onion for a minute. Add rice and sauté a minute. Add cooked left over meat, eggs, soy sauce, and salt. Stir well. Garnish with parsley.

PAGE 53

PORK FILLED EGG ROLLS

There are recipes for the dough used to make egg rolls. Its called egg roll wrappers. Seldom is it practical to try to make it in your kitchen, because it has to be rolled so thin to be like the egg rolls in your favorite Chinese Restaurant. You might be surprised to know that most Chinese Restaurants use a commercially prepared egg rolls themselves. It is sometimes found in supermarkets in the food section or in specialty food stores. When egg roll wrappers are not available, strudel dough sheets are an excellent substitute.

4 sheets strudel dough, 16 by 22 inches each (one 2 ounce package)
1 egg, beaten
2 cups Peanut Oil

Prepare Pork Filling (recipe below). Refrigerate until ready to use. Working quickly, unfold and stack 4 sheets of strudel dough on board. Fold dough in half, lengthwise. Using knife, cut in half lengthwise, cut each strip into 5 equal parts to form 10 rectangles, 4 by 4½ inches each. Spoon equal amounts of filling onto centers of rectangles. Fold one corner of rectangle over filling. Fold adjacent corners over center, forming an envelope. Brush open corner with beaten egg. Roll up, starting at bottom of envelope until sealed. Repeat with remaining rectangles. Pour peanut oil into Wok or skillet. Heat over high heat to 375°, about 6 minutes. Fry egg rolls in hot oil until brown on both sides, 1 to 2 minutes. Drain on paper towels. Serve hot with desired sauce.

PORK FILLING:

Mix together 1 cup finely chopped cooked pork, ½ cup shredded cabbage and ¼ cup finely chopped green onions. Heat 2 teaspoons Peanut Oil in Wok or skillet over high heat. Add pork mixture, 1 teaspoon salt, ½ teaspoon sugar and 1 tablespoon soy sauce. Stir fry 1 minute. Add 1 beaten egg and stir fry 1 minute longer. Will fill 10 egg rolls.

PAGE 55

FRIED DUCK

Clean and disjoint a young duck. Salt and pepper it and fry slowly in sizzling hot peanut oil until delicate brown, turning occasionally. Mix 6 tablespoons soy sauce, ½ cup water, small piece of ginger, shredded, 4 tablespoons wine and a few green onion sprouts. Pour over duck and cook over slow fire for 20 minutes longer.

PAGE 56

COLORADO BEEF STEW

2 pounds beef round, cut into 1½ inch cubes
3 tablespoons salad oil
2 medium onions, peeled and sliced thin
1 clove garlic, minced
1/3 cup flour
12 ounces beer
1 cup water
2 teaspoons salt
1 teaspoon sugar
1½ teaspoons cider vinegar
½ teaspoon oregano, crushed
2 cups loose pack frozen small whole carrots
2 cups loose pack frozen green peas

Brown beef cubes in 2 tablespoons of the salad oil in a Dutch Oven. Remove beef and set aside. Add remaining oil to Dutch Oven. Stir in onions and garlic. Sauté, stirring several times, until soft. Stir in flour, then beer, water, salt, sugar, vinegar and oregano. Cook, stirring constantly until mixture thickens slightly and boils 1 minute. Return beef to Dutch Oven. Cover tightly. Simmer 1½ hours. Stir in frozen carrots. Cover. Simmer 10 minutes. Stir in peas. Cover. Simmer 20 minutes longer, or until beef and vegetables are tender. Makes 6 servings.

FIVE HOUR STEW

1 pound cubed beef stew meat
2 large, potatoes, cut in 6 pieces each
4 carrots, cut in thick slices
6 whole onions, size of English Walnuts
2 stalks celery, cut in inch pieces
Salt and pepper to taste
3 tablespoons sugar
3 tablespoons Minute Tapioca
1 pint tomato juice

Grease a casserole large enough to hold all ingredients. Stir all ingredients together in casserole. Cover and bake for five hours in a 250° oven. (Miss Sara Wilson, Reynolds, Illinois)

PAGE 57

BEEF STEW WITH CRESCENTS

2½ to 3 pounds beef  stew, cubed
½ cup flour
1 salt
¼ teaspoon pepper
¼ cup fat
2½ cups water
1 cup sliced onion
1 pure lemon juice
1 pound can tomatoes
1 clove garlic, halved
1 teaspoon Worcestershire Sauce
1 teaspoon sugar
1½ teaspoon celery salt
4 whole cloves
2 bay leaves
1 tablespoon salt
4 carrots, cut in quarters
12 whole onions. medium
½ cup diced potatoes

Roll beef in flour seasoned with salt and pepper. Brown in hot fat. Add  water, onion, tomatoes, lemon juice, garlic, Worcestershire Sauce, sugar and other seasonings. Cover and simmer two hours. Add carrots and onions. Simmer 15 minutes, then add diced potatoes and continue simmering for 30 minutes more. To make thickening, slowly stir ½ cup water into 6 tablespoons flour to make a paste. Add to stew slowly. Stir until thick. Transfer stew into 3 quart casserole. Top with biscuits made from 2 cups biscuit mix, prepared to package directions, rolled or patted ½ inch thick and cut in crescent shapes. Bake uncovered in a hot oven at 425° until biscuits are browned, approximately 15 to 20 minutes. Makes 8 servings. May be made without biscuit topping. (Mrs. Charles Rueffel, Cedar Rapids, Iowa)

PAGE 58

BEEF STEW WITH VEGETABLES

2 pounds lean beef, cut, in 1 inch pieces
1 onion, sliced or chopped
1 (2½ size) can (or more) green beaus, undrained
1 garlic clove, minced
Pinch of sweet basil
2 to 3 tablespoons tomato paste

Brown in oil, butter or shortening, the beef, onion and garlic. Add sweet basil while browning. Add green beans and tomato paste. Cook for 1½ hours at 350° covered in the oven or 325° for glass or Corning ware. You may substitute peas, potatoes. or any vegetable you prefer. Serves six.

POPPY SEED POT ROAST

5 pound boned pot roast of beef chuck or bottom round
1 tablespoon vegetable oil
1 cup water
2½ teaspoons salt
¼ teaspoon pepper
2 teaspoons poppy seeds
1 pound potatoes, halved
1 pound carrots, cut in 2 inch pieces
1 pound small onions
1 (One pound) can (2 cups) large peas, drained, or a half package (10 ounce) frozen peas

Brown meat well in oil in heavy kettle using medium heat. Add water, salt, pepper and poppy seeds. Cover. Reduce to simmer for 2½ hours or place in shallow pan, in covered, in a 325° oven for 2½ hours. Add potatoes, carrots and onions. Cover. Continue cooking for one hour. Ten minutes before end of cooking time, add peas. Remove meat and vegetables to warm platter. Serve warm with Sour Cream Gravy. Makes six to eight servings.

PAGE 59

SOUR CREAM GRAVY

Meat Broth
¼ cup flour
1½ teaspoon salt
1/8 teaspoon pepper
1 teaspoon paprika
1 cup water
½ cup dairy sour cream

Skim excess fat from broth in kettle. Mix together flour, salt, pepper and paprika. Gradually add water, stirring constantly to form smooth paste. Heat over low heat, stirring occasionally until thickened. Cook 10 minutes. Remove from heat and blend in sour cream.

COTTAGE HASH OF BEEF

2 cups chopped roasted beef
2 cups diced raw potatoes
¼ cup milk
½ teaspoon salt
¼ teaspoon pepper
1/8 teaspoon paprika
3 tablespoons fat
1 small onion, chopped fine
2 tablespoons chopped green pepper

Combine beef, potatoes, milk, salt, pepper and paprika. Melt fat in a large skillet. Add onion and green pepper and cook until tender. Add meat mixture. Cover and cook over low heat, stirring occasionally, until hash is browned, about 30 minutes. Uncover the last 5 minutes to increase browning, if desired.

PAGE 60

CORNED BEEF ITALIANO

1 can (1 pound 14 ounces) Wilson's Certified Tender Made Corned Beef Brisket
3 tablespoons butter or margarine
1 clove garlic, minced
3 tablespoons flour
1 teaspoon salt
1/8 teaspoon nutmeg
2 cups milk
8 ounce package, pasteurized process Swiss Cheese, shredded
½ cup dry white wine
8 ounce package noodles, cooked and drained
½ cup shredded Parmesan Cheese
1/3 cup chopped green pepper
6 green pepper rings, optional

Open chilled can, removing Corned Beef Brisket from jelled juices. With a sharp knife, carve Corned Beef crosswise into ¼ inch thick slices. In a large saucepan, melt butter or margarine. Blend in flour, salt, nutmeg and milk. Cook, stirring constantly until thickened. Add Swiss Cheese, stirring until melted. Blend in wine, noodles, ¼ cup Parmesan Cheese, and chopped green pepper. Pour into a shallow 2 quart casserole. Bake at 375° for 15 minutes. Place meat slices down center of casserole. Sprinkle remaining Parmesan cheese over top. Arrange overlapping slices of green pepper on each side of meat. Return to oven and beat 10 minutes longer. 4 to 6 servings.

NEW ENGLAND BOILED DINNER

5 pounds corned beef brisket
4 peppercorns
1 bay leaf pinch of thyme
8 small potatoes, pared
8 carrots, scraped
12 small white onions, peeled, about ½ pound
1 small head of cabbage, cut in quarters or 1 can (1 pound 4 ounces) beets, quartered

Place meat in large heavy kettle with fight fitting cover. Add peppercorns, bay leaf and thyme. Cover with cold water. Bring to boiling. Skim if needed. Reduce heat and cover tightly. Simmer 3½ to 4 hours, or until meat is tender when pierced with a 2 tine fork. Add potatoes, onions and carrots to kettle about 45 minutes before meat is done. Cook 25 minutes, their place cabbage wedges on top of vegetables. Cook 20 minutes or until vegetables are tender. Heat beets in medium size sauce pan just before vegetables are done and drain. Place meat on heated platter. Remove vegetables from kettle and beets from saucepan with slotted spoon and drain well. Arrange around meat. Garnish top with green pepper crescents and sprinkle potatoes and onions with paprika, if desired.

PAGE 61

HAMBURGER STEW

1 pound ground beef
1 medium onion
Salt and pepper to taste
6 potatoes, sliced
3 carrots, cut in rings
2 cups frozen peas or 1 small can peas, drained
1 pint tomatoes

Brown ground beef and onion. Salt and pepper to taste. Cook potatoes, carrots and peas till tender. If peas and tomatoes are canned, put in last. Add meat mixture to vegetables and mix well. Simmer for 30 minutes and serve. (Mrs. Helen Kent, Brooklyn, Iowa)

FAMILY PIE

½ cup tomato sauce
½ cup bread crumbs
¼ cup chopped onion
1½ teaspoons salt
1/8 teaspoon pepper
1 pound ground beef
¼ cup chopped green pepper
1/8 teaspoon oregano

Combine ingredients. Mix as for meat loaf. Pat meat mixture into bottom of a 9 inch pie plate or cake pan. Pinch 1 inch flutings around the edges. Set aside and prepare filling.

1 1/3 cups Minute Rice
1½ cups tomato sauce
1 cup grated cheddar cheese
1/8 teaspoon salt
1 cup water

Combine rice, tomato sauce and salt and water and ¼ cup of the shredded cheese. Spoon rice mixture into meat shell. Cover with foil and bake at 350° for 25 minutes. Uncover. Sprinkle with remaining cheese. Return to oven find bake 10 to 15 minutes longer.

TATER TOT CASSEROLE

1 pound ground beef
1 can cream of mushroom soup
1 can cream of celery soup
Salt and pepper to taste
Onions, optional
Tater Tots

Brown ground beef and drain fat. Put in the bottom of a 9 by 13 inch pan. Pour undiluted soup over top. Two cans of tomato soup can be substituted for the cream of mushroom and cream of celery soup. Put Tater Tots on top. Bake at 400° for 30 minutes or until potatoes are browned.

PAGE 62

DAVENPORT CASSEROLE

4 sticks celery. diced
1 onion, diced
1 green pepper, diced
Cooking Oil
1 pound ground beef
1 can tomatoes, undrained
1 can red kidney beans, undrained
Cooked Rice

Put celery, onion and green pepper and cooking oil in skillet. Fry until onion is transparent. Brown ground beef with vegetables. When brown, add tomatoes, beans and simmer for 45 minutes, covered. Serve over cooked rice.

SEVEN LAYER CASSEROLE

1 cup uncooked rice
1 cup canned whole kernel corn, drained
Salt and Pepper
8 ounce can tomato sauce plus
½ can water
½ cup chopped onions
½ cup chopped green pepper
¾ pound uncooked ground beef, sprinkled with salt and pepper
Another 8 ounce can tomato sauce plus ¼ can water

After arranging ingredients in the order given in casserole, top with 4 slices bacon, cut in half. Cover dish and bake at 350° for one hour. Uncover and bake 30 minutes longer.

PAGE 64

HAMBURGER PLUSH CASSEROLE

1 cup noodles, uncooked
1 pound ground beef
1 (Number 2½ size) can tomatoes
1 can tomato sauce
1 small can cream style corn
1 can mushroom stems and pieces
1 large onion
1 small can chopped ripe olives
1 tablespoon butter
1 cup grated cheese

In a two quart casserole, combine ingredients and refrigerate overnight. Ingredients can be layered, topped with butter and grated cheese or all mixed together and topped with butter and cheese. Bake at 350° for 45 minutes.

PAGE 65

BEEF RICE CASSEROLE

1½ pounds lean ground beef
4 to 5 cups cooked rice
2 tablespoons chopped onion
1½ teaspoons salt
1/8 teaspoon pepper
¼ teaspoon garlic salt
¼ cup catsup
1 can (10½ ounce) mushroom soup
1 can (16 ounce) tomatoes
1 can (15½ ounce) green beans, drained

Put rice into greased shallow 3 quart casserole. Brown beef and onion. Add seasonings and catsup and mix. Spread meat mixture over rice. Spread soup over rice. Spread tomatoes and beans in layers over top. Bake at 350° about 40 minutes.

PAGE 66

SAVORY RICE MEAT BALLS

1 cup Minute Rice
1 egg, slightly beaten
1 pound ground beef
2 teaspoons salt
2 teaspoons grated onions
1/8 teaspoon marjoram
Dash of Pepper
2½ cups tomato juice
½ teaspoon sugar

Mix all ingredients (except 2 cups of the tomato juice and sugar) with the Minute Rice, right from the box. Gently shape mixture into balls. Blend sugar and remaining juice. Pour into skillet (or electric skillet) with meat and rice balls. Bring just to a boil. Cover and simmer 15 minutes, basting occasionally. Sprinkle with chopped parsley, if desired. Serves 6. (Mrs. James Stutzman, Belle Plaine, Iowa)

VICTORY MEAT PIE
A World War II rationing recipe.

1 pound ground beef
¼ pound ground pork
1 teaspoon salt
1 egg
3 tablespoons catsup
¼ cup flour
2 tablespoons fat or bacon drippings
1 medium onion, sliced
1 cup diced celery
½ green pepper, chopped
2 carrots, diced
1 can condensed tomato soup
1 cup water
½ teaspoon salt, a dash of pepper
3 cups mashed potatoes

Place first five ingredients in a large bowl and mix. Form into small balls. Roll in flour. Brown in fat. Add all ingredients except potatoes. Cover and simmer 40 minutes over low heat or until vegetables are tender. Put meat balls in center of platter. Put vegetables around meat balls. Arrange spoonfuls of mashed potatoes around edge of serving dish. Sprinkle with paprika and parsley. Serves six to eight.

ITALIAN MEATBALLS AND SPAGHETTI

Sauce:
1 stick butter or olive oil
1 pound of ground beef and small amount of ground lean pork
2 small onions
3 cloves garlic
1 small piece of celery
1 can tomato paste
1 can tomato sauce
1 tablespoon chopped fresh parsley
1 tablespoon sweet basil
½ teaspoon oregano
Salt and pepper to taste

Melt butter/oil in skillet. Add chopped onions, garlic and celery. Cook until soft. Add ground meat until lightly browned, breaking into small pieces with a fork. Stir in tomato paste and tomato sauce slowly. Add salt and pepper to taste, parsley, sweet basil and oregano, mushrooms (½ cup chopped) can also be added. Simmer uncovered over low heat, stirring occasionally about 1 hour. If sauce becomes too thick, blend in ½ cup boiling water. Serve over cooked spaghetti, sprinkle with grated Parmesan Cheese.

Meatballs:
1 pound ground beef and a small amount of ground lean pork
1 egg
½ cup dry bread crumbs
2 small cloves garlic, chopped
1 small onion, chopped
1 tablespoon fresh chopped parsley
1 tablespoon fresh chopped sweet basil
½ teaspoon nutmeg
Salt and pepper to taste

Mix all ingredients together and shape meat into balls one inch in diameter. Heat in skillet a small amount of butter and shortening. Add meatballs, turning occasionally until browned on all sides. Remove meatballs from skillet and add to spaghetti sauce 30 minutes before sauce is done. Meanwhile. Heat to boiling in a large saucepan, 4 quarts water and 1 tablespoon salt. Gradually add an 8 ounce package of spaghetti. Boil rapidly uncovered 10 to 12 minutes or until spaghetti is tender. Drain and place spaghetti on platter. Top with tomato sauce and sprinkle with grated Parmesan or Romano Cheese. Surround spaghetti with meatballs.

PAGE 67

NOLA'S SWEET AND SOUR MEAT BALLS

Mix two pounds meat loaf mixture ground meat, 2 eggs, slightly beaten, and 1 cup dry bread crumbs. Mix and shape into balls. Line up on a broiler pan. Bake at 375° for 20 to 25 minutes. Drain on paper towel. Simmer 1½ cups catsup, ½ cup brown sugar, ¼ cup soy sauce and ¼ cup white or wine vinegar for 30 minutes in a Dutch Oven. Add meat balls. Simmer for an additional 45 minutes. Can be made ahead and reheated. Meatballs can be made large or small.

PAGE 68

PIEROGI WITH MEAT FILLING

¾ cup water
1 egg
2½ cups sifted all purpose flour
1 teaspoon salt
Melted butter
Meat Filling

Blend water and egg in medium size mixing bowl. Sprinkle ½ cup flour on pastry cloth for kneading. Add salt and remaining flour to mixture. Mix well with a fork or until dough comes off side of bowl. Place dough on floured cloth. Knead until smooth and elastic, about 5 minutes. Wash bowl, invert over dough. Let ripen on pastry cloth for about one hour. To shape, divide in four parts. Roll each part on floured pastry cloth until very thin. Cut in circles with a 3 inch cutter. Place a meat ball in center. Fold over dough and pinch sides together. Place on floured cloth and cover. When ready, drop into large kettle of boiling water, about 12 at a time. Allow space for floating. Boil vigorously, uncovered, for 15 minutes. until dumplings float and dough is tender. Drain with slotted spoon, Serve hot with butter. Makes about 3 dozen dumplings.

MEAT FILLING:

Mix 1 pound ground lean beef, 2 teaspoons salt, 1 medium minced onion and 1 egg together. Shape in small walnut size balls.

PAGE 69

BEEF CABBAGE ROLLS

¾ pound lean ground beef
¼ pound raw pork
½ cup quick cook oatmeal
1 teaspoon salt
1 teaspoon grated onion
1 egg
½ cup tomato paste
Head of Cabbage

Mix all but cabbage together thoroughly. Set aside. Pull nice whole leaves from a head of cabbage. Drop leaves into boiling water to wilt, being careful not to break. Remove cabbage from water and as much beef mixture as will conveniently go inside each leaf, rolling the leaf and securing with tooth pick. Put cabbage rolls into the cabbage water used to wilt leaves or into beef broth made from boiled beef or beef stock made with bouillon cubes. Or tomato juice can be used for the liquid. Simmer until meat is done, about an hour.

HAM AND CABBAGE AU GRATIN

2 cups cubed ham
2 tablespoons margarine or butter
1 small head cabbage (or 1 bunch fresh broccoli or 2½ cups brussel sprouts)
3 medium potatoes, sliced
5 slices Velveeta Cheese
¾ cup milk
2 tablespoons cornstarch plus water

Sauté ham in margarine until nicely browned. Add milk, cheese, and put over heat. Simmer over low heat after adding cheese. Cook cabbage in a separate pan. When done, drain well and fold into ham and cheese mixture. Serves 4.

PAGE 70

HAM LOAF

1 pound fresh pork
½ pound smoked ham
1 beaten egg
½ cup milk
1 cup bread crumbs
¼ teaspoon pepper

Have pork and ham ground together at store. Mix all ingredients and form into loaf. Bake for 1½ hours at 325°. (Mrs. Kenneth Hill, Darlington, Wisconsin)

PAGE 71

PORK KRAUT AND TOMATOES

Mix 1 can sauerkraut, 1 can tomatoes and 1 tablespoon onion and turn into a roaster. Lay browned Pork Chops or Pork Steaks over and tomatoes. Roast covered till meat is tender at 350°

PORK STEAK AND VEGETABLES

4 pork steaks, lean, with fat ad off and cut about ¾ inch thick
2 tablespoons salad oil
1 cup chopped green onion
½ cup milk
1½ teaspoons seasoned salt
½ teaspoon seasoned pepper
¼ medium head cabbage, chopped
4 potatoes, sliced
1 can cream of asparagus soup

Brown steak in hot salad oil on both sides. In a greased 13 by 9 inch baking dish, toss remaining ingredients well. Arrange pork steaks on top. Cover dish with foil and bake, for one hour and fifteen minutes at 350°, or until pork steaks are fork tender. Makes four servings. (Mrs. Louis McDermott, Dyersville, Iowa)

SKILLET PORK CHOP DINNER

1 package frozen peas
4 loin pork chops (about 1¼ pounds)
Salt
Pepper
1 tablespoon fat, salad oil or bacon drippings
1 split clove garlic
2 tablespoons sugar
2 tablespoons cornstarch
½ teaspoon dried rosemary
½ teaspoon salt
1¼ cups hot water
2 to 3 tablespoons fresh, frozen or canned lemon juice
¼ cup orange juice
4 one fourth inch thick orange slices
1 one pound can small whole potatoes, drained

Remove peas from freezer to thaw while preparing rest of dish. Sprinkle pork chops with salt and pepper. In hot fat in skillet, brown chops well on both sides with garlic. Set chops aside. Discard garlic. To drippings in skillet add sugar, cornstarch, dried rosemary and ½ teaspoon salt. Gradually stir in water. Cook, stirring. until thick and glossy. Stir in lemon juice and orange juice. Set one orange slice on each pork chop and arrange in sauce. Cook, covered, over low heat 30 minutes. Add broken up block of peas and drained potatoes. Cook  covered, basting occasionally with sauce 20 minutes. Then uncovered and cook 10 minutes longer. Serves four.

PAGE 72

LITTLE FRIARS PILAF

1 one pound package bacon
2 tablespoons bacon drippings
1 cup chopped celery
1 cup chopped onion
¼ cup chopped parsley
3 8 ounce cans tomato sauce with mushrooms
2 cups water
1 2/3 cups uncooked rice
1 teaspoon poultry seasoning
½ teaspoon salt
2 one pound packages fresh pork sausage links

Pre-heat oven to 350°. Cook bacon, drain and crumble. Sauté celery and onion in bacon drippings until tender. Combine all ingredients except pork sausage links in a three quart casserole. Cover and bake 50 minutes or until rice is tender. Meanwhile, cook pork sausage links and drain. Cut all but 8 to 10 links in half. When rice is tender, stir half links into casserole. Top with whole links. Return to oven and bake, uncovered, 20 minutes longer. Serves 8 to 10. (Mrs. John Polanc, Lemay, Missouri)

BAKED SPARERIBS AND SAUERKRAUT

3 pounds spareribs, cut into servings
3 teaspoons salt
½ teaspoon pepper
½ teaspoon caraway seed
2 cans (27 ounces each)  Sauerkraut, drained and rinsed
2 tablespoons butter

Mix seasonings. Arrange alternate layers of  sauerkraut and meat in a heavy casserole. Sprinkle each layer with seasonings. Dot butter over top. Bake, covered at 350° for about two hours.

SNAP BEAN AND HAM CASSEROLE

2 pounds snap beans
1½ cups diced cooked ham
1½ cups Cheddar Cheese Sauce
3 tablespoons butter or margarine
1 cup soft bread crumbs

Cut beans in slantwise pieces. Cook beans in a covered saucepan containing an inch of boiling water and 1 teaspoon salt. Cook beans until tender, about 10 to 13 minutes. Into a 1½ quart casserole, alternate layers of beans and ham. Pour Cheddar Cheese Sauce over top. Melt butter or margarine and add bread crumbs. Sprinkle buttered crumbs over top of casserole and dish will be filled right to top. Bake in a slow oven (325°) until crumbs are a golden brown, about 30 minutes.

CHEDDAR CHEESE SAUCY:

Melt 3 tablespoons butter or margarine a pan. Blend in 3 tablespoons flour. Stir in 1½ cups milk, cook and stir constantly over moderately low heat until thick and bubbly. Add 1 cup grated sharp Cheddar Cheese and stir over low heat until cheese melts. Stir in 1 teaspoon salt and 1/8 teaspoon black pepper. (Ruth Welsh, Maquon, Illinois)

PAGE 74

PAN HAAS

In a large kettle, cook a one or two pound piece of pork and about one pound of liver. Add salt, pepper and about 6 bay leaves. Cut up a good sized onion and cook with meat. Cook meat until well done. Remove meat from broth and strain the broth. Put broth back on stove and add yellow corn meal until mush is sort of thick. Put cooked corn meal in a greased baking pan and let cool. Take the cooked pork and liver and grind it through a food chopper or meat grinder and put in a small baking pan. Let cool. When ready to eat slice corn meal and fry in skillet, then cut a few slices of the meat, put in a small frying pan with a little water and cook until good and hot. Pour meat over fried mush. Makes a great breakfast on a cold morning. (Bill Kottmeier, Cedar Rapids, Iowa)

PENNSYLVANIA DUTCH SCRAPPLE

3 pounds lean pork
1 large bone
1 pound (5 cups) uncooked rolled oats
5 teaspoons salt
1½ teaspoons pepper (or less)
5 teaspoons onion juice or chopped onion, optional

Cook pork and bone in a large kettle with water to cover meat. Cook until meat is tender. Remove. meat from bone and put through a food chopper or cut it up in small pieces. Return meat to broth and stir in seasonings. Bring to a boil and stir in oatmeal. Cook slowly for one hour. Stir occasionally. Then pour into an oblong pan and chill. When cold slice and fry.

PAGE 75

CHICKEN BROCCOLI CASSEROLE

10 oz. package Frozen Broccoli
3 or 4 cups cooked chicken, cut up
1 can  Cream of Chicken Soup
1 cup Salad Dressing
½ cup buttered bread crumbs
½ teaspoon lemon juice

Partly cook broccoli, but don't cut. Place in bottom of casserole. Top with chicken. Combine chicken soup, salad dressing and lemon juice. Pour over chicken and top with buttered crumbs. Bake at 350° for 30 to 40 minutes until crumbs browm. (Mrs. John Sabelka, Sr., Lawler, Iowa)

PAGE 76

POULTRY PIE WITH SEASONED BISCUIT TOPPING

8  small onions, left whole or 3 large ones, quartered
6 small carrots, cut in chunks
3 medium potatoes, cut in eighths
2 tablespoons chicken fat
½ pound mushrooms, sliced or 10 ounce can mushrooms, drained
¼ cup flour
1 teaspoon paprika
1 teaspoon salt
1 cup milk
3 cups chicken broth
2  (12 ounce) packages frozen peas
4 cups diced cooked chicken or turkey

Cook vegetables in boiling salted water until barely tender, about 10 Meanwhile, saute mushrooms in fat. Mix flour, paprika and salt. Blend to a smooth paste with a little of the milk. In a large saucepan, combine flour mixture with remaining milk and broth. Bring boil, stirring constantly until thickened. Add frozen peas and to a boil. Add cooked vegetables and chicken. Heat until mixture  bubbles, stirring occasionally. Turn into 12 cup greased dish.

2 cups flour
4 teaspoons baking powder
1 teaspoon salt
½ teaspoon paprika, optional
½ teaspoon savory, optional
¼ cup shortening
¼ cup finely minced parsley
¼ cup finely shredded carrots
1 cup milk

Mix and sift dry ingredients. Cut in shortening until mixture resembles fine crumbs. Stir in parsley and carrots. Make a well. Pour
in all the milk at one time. Stir only enough to combine ingredients. Drop by spoonsful on top of casserole. Bake in a very hot oven (425°) until lightly browned, about 25 minutes. Serves 8.

PAGE 77

ESCALLOPED TURKEY AND VEGETABLES

½ cup diced carrots
¾ cup diced celery
2 tablespoons chopped onion
1½ cups cooked turkey, diced
¼ cup canned peas
1¾ cups turkey gravy
¼ teaspoon salt
¼ cup dry bread crumbs
1 tablespoon melted butter

Cook the carrots, celery and onion for 15 minutes. Drain. Combine vegetables,
turkey, gravy and salt. Place in baking dish. Mix bread crumbs with melted butter and put on top of mixture in the baking dish. Bake for 15 minutes at 425°.

HOT TURKEY SALAD

2 cups diced turkey
½ cup chopped onion
½ cup chopped green pepper
½ cup chopped celery
½ cup mayonnaise
¾ teaspoon salt
1 can cream of mushroom soup
1 cup milk
2 cups of turkey or chicken broth, water or combination (boiling)
1½ cups minute rice
½ cup shredded cheddar cheese

Pour broth or water over rice and let stand at least 5 minutes. Mix all ingredients and pour into a greased casserole and bake about 30 minutes in a moderate oven (350°). Chicken could be used instead . Serves 8 people.

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CHICKEN HUNGARIAN STYLE

1 whole (2½ to 3 pound) chicken, cut up
2 tablespoons shortening
1 teaspoon salt
1 onion, chopped
½ cup green pepper, chopped
2 whole tomatoes, cut up
1½ teaspoons paprika

Melt shortening in a saucepan big enough to hold chicken. Next, put in onion, salt, green pepper and tomatoes. Cook until onions and peppers are tender. Clean chicken. Cut it up and soak into bowl of water. Then add paprika to sauce. Drain chicken of excess water. Put chicken into saucepan with other ingredients. Simmer until chicken is done, about 2 to 2½ hours. Serve, with noodles or dumplings.

JAPANESE CHICKEN CASSEROLE

2½ pounds chicken. cut up or chicken breasts
1 teaspoon powdered ginger
4 tablespoons butter or margarine
¼ cup soy sauce
½ cup water
2 tablespoons red wine vinegar
¼ cup brown sugar
1 can crushed pineapple, drained
Flour

Dust chicken with ginger and sprinkle with flour. Brown in melted butter or margarine. Mix soy sauce, water, vinegar and brown sugar. Pour over chicken. Add pineapple and cover. When steaming, put in a 350° oven and cook for 1½ hours or until chicken is tender. Serve with rice and escalloped corn. Serves 4.

CHILI 'N CHICKEN

1 cup brown sugar
1/3 cup flour
1/3 cup margarine
2 cups hot water
1 cup tomato catsup
4 drops Tabasco Sauce
1 teaspoon Worcestershire Sauce
¼  teaspoon chili powder
¼ teaspoon cinnamon
¼  teaspoon garlic salt
1 cut up Chicken

Combine flour, sugar and margarine. Melt over low heat until blended. Add water, stirring until thickened. Add sauces, and spices in order given. Boil cut up chicken until tender. Then put chicken in sauce and simmer on low heat about 20 minutes. Serve with rice and put remaining sauce over rice. Spare ribs or meat balls may be substituted for chicken if desired.

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CHICKEN RICE CASSEROLE

3 pound chicken
3 tablespoons cooking oil
1 cup chopped onion
28 ounce can tomatoes
1 teaspoon salt
¼ teaspoon pepper
1 cup uncooked rice

Cut chicken in serving size pieces. Sprinkle with salt and pepper. Brown in hot oil, about 15 minutes. Drain on absorbent paper. Sauté onion, until onion is transparent, about 5 minutes. Add remaining ingredients. Pour into greased casserole. Arrange chicken oil top. Cover. Bake in moderate oven at 350°, until thicken is tender, about 1¼ hours. Makes 6 servings.

PAGE 80

CHICKEN PORTO BELLO

Joint a medium size chicken and cut into pieces for servings. Sauté in 3 tablespoons olive oil until well browned. Season to taste. Add 2 tablespoons butter, 1 teaspoon vinegar and 1 onion, finely chopped, to chicken and cook together until chicken is about half done. Remove to casserole with a small slice of ham cut in thin pieces, 3 small carrots, sliced, 2 medium onions, sliced, 1 cup beef stock and 1 cup sweet cider. Cover and cook until tender. Thicken sauce before serving.

HEN-IN-WINE CORNISH CASSEROLE

4 Rock Cornish Hens, quartered
1 tablespoon rosemary leaves
1 cup dry white wine
¼ cup flour
¼ teaspoon freshly ground black
1 teaspoon salt
1 teaspoon fresh parsley, cut up
½ cup butter
1 clove garlic
1 pound mushrooms pepper

Soak rosemary leaves in wine for 30 minutes to one hour. Place pieces of hen in paper bag containing mixture of flour, salt, pepper and parsley. Shake well to coat thoroughly. Brown garlic clove in melted butter in skillet and remove. Add pieces of hen, brown quickly and remove to casserole dish. Sauté mushrooms in butter remaining in skillet and add to casserole dish. Pour wine mixture over and bake in a moderate oven (350°) 30 to 45 minutes. Yields four servings.

SHELL MACARONI AND SALMON CASSEROLE

2 cups shell macaroni
1 can celery soup
¼ cup mayonnaise.
¼ cup milk
¼ cup grated Parmesan Cheese
7 ounce call salmon
10 ounce package frozen peas
1 tablespoon chopped onion

Cook macaroni and peas (as per package. directions) and drain. Mix soup, mayonnaise and cheese. Now stir all ingredients together, turn into buttered casserole. Bake at 375° for 25 minutes, uncovered. (Mrs. Jim Moneypenny, Stanwood, Iowa)

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SALMON STUFFED PEPPERS

1 cup salmon or mackerel
6 sweet green peppers
1/3 cup raw (uncooked) rice
¼ cup chopped onion
½ cup water
½ to 1 teaspoon salt
Pepper to taste
2 tablespoons Worcestershire Sauce
2/3 cup water

Wash and remove stems and seeds from peppers. Place peppers into boiling water for about 2 minutes to take some of the strong pepper taste away. If you like the strong taste, omit this step. Flake salmon, rice, onion, the ½ cup water, salt, pepper and Worcestershire sauce. Stuff peppers, being careful not to break. Arrange in a skillet, standing peppers up, and add the 2/3 cup water with more salt to taste. Cover and cook one hour. Serve with a white sauce with cheddar cheese melted in it.

SALMON CASSEROLE

3 tablespoons chopped onions
1/3 cup chopped green pepper
3 tablespoons fat or oil
1 teaspoon salt
¼ cup flour
1 can  cream of mushroom soup or celery soup
1½ cup milk
7 ounce can salmon, drained
1 cup cooked peas
1 tablespoon lemon juice
½ recipe of any kind of baking powder biscuits

Sauté onion and pepper in hot fat until onion is golden. Blend in salt and flour. Gradually stir in soup and milk. Bring to boil. Boil one minute. Add flaked salmon, peas and lemon juice. Pour into an oblong baking dish (11½ by 7½ by 1½ inches). Top with biscuit mixture 10 to 12 minutes at 450°. Serves 6 to 8.

CHEESE TOPPED SALMON SANDWICHES

8 ounces salmon, drained
¼ cup chopped onion
¼ teaspoon salt
Pinch of Pepper
1 teaspoon lemon juice

Combine for filling. Butter 6 slices of day old bread and make two triple sandwiches. Cut diagonally and place in a buttered 9 by 5 inch loaf pan.

1 egg, beaten
1 cup milk
¼ teaspoon salt
½ teaspoon dry mustard
1/8 teaspoon cayenne

Mix together and pour over sandwiches. Sprinkle ½ cup grated cheddar cheese over the topping. Bake at 350° approximately 30 minutes. Heat 1 cup cream of mushroom soup and ¼ cup milk and serve on wedges. Serve with asparagus or peas.

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SUPER SALMON

7¼ ounce can salmon
½ cup onion, finely chopped
3 tablespoons butter or margarine
1½ cups tomatoes, chopped or drained canned tomatoes
¾ teaspoon salt
1/8 teaspoon pepper
4 teaspoons flour
16 to 18 small stuffed olives, sliced
Pastry for double crust pie

Fry onions in butter until tender. Add tomatoes, Simmer 5 minutes. Add salmon (skin, crushed bone. juice and all). Salt and pepper. Cook until blended through. Mix flour with ½ cup cold water. Add to salmon mixture. Cook until thickened and remove from heat. Cool. Roll pastry and line tart shells. Fill shells with salmon mixture. Top with sliced olives. Bake at 400° for 12 to 15 minutes. Serve hot. Makes about 30.

SEAFOOD NEWBURG CASSEROLE

¼ cup butter
¼ cup flour
2 cups milk
½ cup chopped onion
1 teaspoon dry mustard
2 teaspoons parsley flakes
2 tablespoons lemon juice
½ cup sherry, optional
2 teaspoons Worcestershire Sauce
½ cup chopped pimiento
2 cans (7 ounce) tuna chunks with oil
2 cans (6 ounce) crab meat, drained
2 cans (4½ ounce) shrimp, drained
6 tablespoons melted butter
1/3 cup corn flake crumbs

Heat oven to 400°. Grease a 2 quart casserole lightly. In a saucepan, melt butter. Blend in flour until smooth and gradually add milk. Place over medium heat, stirring constantly, until thickened. Add onion, mustard and parsley flakes, lemon juice and sherry and Worcestershire Sauce. Add and mix lightly pimiento and fish. Turn into prepared casserole. Mix corn flake crumbs and melted butter together and sprinkle over top. Bake at 400° for 20 minutes or until bubbling. Garnish with sliced tomatoes. Makes 12 servings.

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SHRIMP CASSEROLE

1 green pepper, chopped
2 stalks celery, chopped
1 medium onion, chopped
2 cups water
1 small can pimientos, chopped
3 pounds cooked deveined shrimp
1 cup crab meat
4 hard cooked eggs, sliced
4 tablespoons butter
4 tablespoons flour
2 cups light cream
1 cup cheddar cheese, shredded
½ teaspoon salt
1/8 teaspoon pepper
¾ cup buttered cracker crumbs

Combine green pepper, celery, onion and water. Cook until vegetables are tender. Drain. Add pimiento, shrimp, crab and eggs. Melt butter. Stir in flour until smooth. Gradually add cream. Cook until mixture thickens, stirring constantly. Add cheese, salt and pepper. Add sauce to shrimp mixture. Turn into a 3 quart casserole. Sprinkle crumbs over top. Bake at 400° for 15 minutes. Yields 12 to 15 servings.

KING OF THE SEA CASSEROLE

1 large can King Crab
1 can cream of mushroom soup or 2 cups white sauce flavored 2 tablespoons sherry
1 cup finely chopped celery
¼ cup finely chopped onion
1 large can chow mein noodles

Combine  all ingredients and put in a buttered two quart casserole. Bake at 350° for 30 minutes. For a special dish, use white sauce.

LOBSTER SUPREME

10 ounce package frozen broccoli
¼ cup butter
3 tablespoons all purpose flour
2 cups whole milk
½ dairy  sour cream
½ teaspoon salt
¼ teaspoon freshly ground pepper
1/16 teaspoon, or less, ground nutmeg
1/3 cup grated Parmesan Cheese
3 cups lobster meat, cut in 1 inch chunks
½ cup finely ground buttered bread crumbs

Cook broccoli in boiling salted water just until tender. Drain. Melt butter, blend in flour, add milk slowly, stirring constantly. Add salt, pepper and nutmeg. Stir until thickened. Stir in sour cream and half of the Parmesan Cheese. Place broccoli crosswise in the bottom of a buttered 8 by 8 by 2 inch casserole or baking dish. Place lobster on top of broccoli evenly. Pour sauce over all. Sprinkle with remaining Parmesan Cheese and the buttered crumbs. Bake at 350° for 20 minutes or until bubbly. Place under the broiler for a moment if the crumbs are not brown enough. Makes 4 to 5 servings.

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CASSEROLE OF RICE AND FISH

2 cups fish, cooked and flaked
¼ cup soft bread crumbs
2 teaspoons salt
¼ teaspoon pepper
1 teaspoon onion, grated
1 tablespoon parsley, finely chopped
2 tablespoons butter, melted
2 tablespoons milk
1 teaspoon lemon juice
1 egg, well beaten
2½ cups rice, cooked

Mix fish, crumbs and seasonings. Add butter, milk, lemon juice and egg. Butter a mold. Line with 2/3 of rice. Pack center with fish mixture. Sprinkle with remaining rice. Cover. Steam 45 minutes. Turn out. Serve with parsley or egg sauce.

PAGE 85

SEAFOOD SPAGHETTI

8 ounce package spaghetti
4 tablespoons butter
4 tablespoons flour
1½ cup milk taste
Salt to taste
1 teaspoon curry powder
¾ pound (about 1¾ cup) cleaned, cooked or canned shrimp
1 teaspoon lemon juice
1 tablespoon chopped parsley
Paprika

Melt butter in a heavy skillet. Add flour and blend. Add milk and cook stirring, until sauce is smooth and thickened. Season to taste with salt. Add curry powder and shrimp. Continue cooking over low heat until shrimp is thoroughly heated. Add lemon juice and parsley and additional salt and curry powder if desired. In the meantime, cook spaghetti in boiling salted water until tender. Drain, rinse and arrange in a ring on hot platter. Fill center of ring with shrimp, with paprika and garnish with parsley. (Mrs. D. S. Dague, Maquoketa, Iowa)

CRUSTY TUNA SURPRISE

10½ ounce can condensed cheese and ½ cup milk
2 cups cooked rice
2 (7 ounce) cans tuna
¼ cup chopped parsley
¾ cup corn flake crumbs or potato chips or small pieces of bread
2 tablespoons butter or margarine

Preheat oven to 425°. Combine cheese soup and milk. In a greased 1½ quart casserole, arrange layers of rice, tuna, parsley and cheese soup mixture. Repeat layers. Combine crumbs or potato chips or small bits of bread with the melted butter or margarine and sprinkle on top. Bake 15 minutes and serve hot. Serves 6. This may be made up early in the day and refrigerated until ready to bake. Bake a little longer if refrigerated. (Mrs. R. A. McLaughlin, Marion, Iowa)

PAGE 86

SCALLOPS AU GRATIN

1 pound scallops
1 can (4 ounce) sliced mushrooms
1/3 cup butter or margarine, melted
¼ cup chopped onion
¼ cup flour
Milk
2 tablespoons chopped chives
Salt
Pepper
3 tablespoons bread crumbs
1 tablespoon butter or margarine, melted
Dash of paprika

Wash scallops and place in sauce pan with the liquid from the canned mushrooms. Measure, the liquid from the canned mushrooms and add as much water as necessary to make ¾ cup. Simmer Scallops in liquid for five minutes. Drain Scallops, reserving the liquid. Melt butter and cook onions until soft. Stir in flour. Add enough milk to the liquid reserved from cooking scallops to make 2 cups. Add this gradually and stir until smooth. Add mushrooms, chives and salt and pepper to taste. Cook gently for three to four minutes. Add scallops. Grease a baking dish or scallop shells and fill with fish mixture. Sprinkle bread crumbs, melted butter and it dash of paprika over top of casserole ingredients. Bake in a 350° oven for fifteen minutes. Serves 4.

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SPRING STYLE EGGS

12 hard boiled eggs
3 cups milk
9 tablespoons flour
9 tablespoons butter
1½ cups grated cheese
1½ cups tomatoes

Cut eggs in quarters, lengthwise. Put in casserole. Add tomatoes. Make a white sauce from milk, flour and butter and pour over tomatoes. Top with grated cheese. Bake at 350° till bubbly. Serves 6 or 8. (An Osage, Iowa Open Line Listener)

CHEESE PIE

Mash a can of hash in a pie tin and bake at 325° for 10 minutes. Drain and measure liquid from a can of peas. Add enough canned milk to liquid to make one cup.

Add:
¾ cup soft bread crumbs
1 small onion, chopped
1 cup grated cheese
2 beaten eggs
1/8 teaspoon dry mustard
Salt and Pepper to taste
Canned Peas

Pour into hash lined pan and sprinkle with paprika. Bake 45 minutes at 350°.

OVEN OMELET

Preheat oven to 325°. In an oven, melt ¼ cup butter or margarine in a 13 by 9 by 2 inch baking dish. Tilt dish to coat bottom with butter. In a large mixer bowl, beat 18 eggs, 1 cup Dairy Sour Cream, 1 cup milk and 2 teaspoons salt until blended. Stir in ¼ cup chopped green onion. Pour into dish. Bake until eggs are set, but still moist, about thirty five minutes. Serve with Canadian Style Bacon.

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